Mandy's raspberry and white chocolate cheesecake
base: 1 packet arnotts rice cookies, 50g butter, 2 tbs apple juice, 1 tsp cinnamon. Put it all in food processor and mix. Press out into spring form lined tin and place in refrigerator while preparing the rest.
Preheat oven to 175...
Filling: 1 250g tub light ricotta cheese; 1 250g carton light sour cream; 1 250g block light Philly cream cheese; 1/4 cup caster sugar; 200g block white chocolate; 1 tbs vanilla essence; 1 box frozen raspberries.
Break off 2 rows of white choc. Melt Remainder of white choc in the microwave in 1 min blasts, stirring until melted. Place rest of ingredients (except raspberries) in food processor and mix until smooth. Pour into a bowl with 1/3 of raspberries and melted choc and gently mix.
Assembly: take the base from the fridge and spread 1/3 of raspberries over base. Pour cheesecake mix over the top and place in the middle if the oven for approx 55 mins.
Allow to cool in the oven for 1 hr, then refrigerate. To serve, place last third of raspberries in a heap in the middle of the cheesecake and grate the white choc over the rest of the cheesecake. Serve and enjoy.
Best made the day ahead :)